1739.—FRANGIPAN CREAM. (Fr.—Crème-Frangipanne.)
Ingredients.—½ a lb. of fine sifted flour, ¼ of a lb. of castor sugar, 2 ozs of butter, 4 eggs, 1 pint of milk, flavouring essence.
Method.—put 4 yolks and 2 whites of eggs, the flour, sugar, and a little pinch of salt into a small stewpan, stir and cook by the side of the fire until well mixed, then add the milk gradually. When perfectly smooth, stir in the butter, cook gently for about 10 minutes, then turn into a basin, flavour to taste, and when cool use as required for filling tartlets, etc.
Average Cost.—10d.
1740.—MINCEMEAT.
Ingredients.—1 lb. of finely-chopped suet, 1 lb. of currants washed and picked, 1 lb. of raisins stoned and quartered, 1 lb. of chopped apples,1 lb. of castor sugar, ½ lb. of sultanas, ¼ lb. of shredded mixed candied peel, 2 lemons, ½ a gill of brandy, ½ a saltspoonful each of nutmeg, mace and cinnamon.
Method.—Pare the lemons thinly, simmer the rinds in a little water until perfectly tender, then pound them or rub them through a fine sieve. Mix all the ingredients well together, press into a jar, cover closely, and keep in a cool dry place for at least 1 month before using.
Average Cost.—6d. per lb.
1741.—MINCEMEAT. (Another Method.)
Ingredients.—1 lb. of finely-chopped apples, 1 lb. of currants, cleaned and picked, ¾ of a lb. of finely-chopped suet, ¾ of a lb. of raisins, stoned and quartered, ¾ of a lb. of castor sugar, ¼ of a lb. of finely-shredded mixed candied peel, the grated rind and juice of 2 lemons, ½ a teaspoonful of cinnamon, ground cloves, mace and nutmeg, mixed in equal proportions, ¼ of a pint of brandy.
Method.—Mix all these ingredients well together, press them into a jar, cover closely and store in a cool dry place until required. It should be kept for 1 month at least before being used.
Average Cost.—About 6d. per lb.
1742.—MINCEMEAT (Economical.)
Ingredients.—1 lb. of chopped apples, ¾ of a lb. of currants, washed and picked, ½ a lb. of raisins, stoned and quartered, ½ a lb of finely-chopped suet, ½ a lb. of castor sugar, 2 ozs. of chopped candied peel, the juice and grated rind of 1 lemon, 1 saltspoonful of grated nutmeg.
Method.—Mix all these ingredients well together and keep in closely covered jars in a cool, dry place until required.
Average Cost.—6d.
